This simple and stylish Thai fish pie is perfect for entertaining.
Ingredients
- 400ml can coconut milk
- 1 lemongrass stalk (inner core only)
- 2 garlic cloves, finely chopped
- 2cm piece ginger, grated
- 2 tsp grated palm sugar
- 1 long red chilli, seeds removed, chopped
- 2 tsp fish sauce
- Juice of 1/2 lime
- 4 kaffir lime leaves, 2 shredded
- 2 tbs green curry paste
- 1.2kg pontiac potatoes, roughly chopped
- 80g unsalted butter, plus extra to dot
- 1/4 cup (60ml) milk
- 250g skinless ling fish fillets, chopped
- 250g skinless salmon fillets, chopped
- 16 green prawns, peeled, deveined
- 1 cup (120g) frozen peas, thawed
- 2 tbs finely chopped coriander leaves
Method
- Step 1Preheat the oven to 180°C.
- Step 2Combine coconut milk, lemongrass, garlic, ginger, sugar, chilli, fish sauce, lime juice, kaffir lime leaves and curry paste in a saucepan over medium heat. Bring to a simmer, stirring, then set aside for 10 minutes to infuse.
- Step 3Meanwhile, place potato in a saucepan of cold salted water over high heat. Bring to the boil, then simmer for 12 minutes or until tender. Drain, then mash, add the butter and milk, season and beat with a wooden spoon until smooth and creamy.
- Step 4Place the fish, prawns and peas in a 1.2L baking dish. Remove lemongrass and whole lime leaves from the sauce and discard. Add the coriander, then pour over the seafood.
- Step 5Top with the mashed potato, raking the surface with a fork, and dot with extra butter.
- Step 6Bake for 25-30 minutes until the top is golden and seafood is cooked, then serve.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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